glutarded-chris
Well-Known Member
What advice would you give for target OG and fermentation temps for a Pale Ale with Safale US-05 and millet base malt?
I have now made 3 AG gluten free batches and would benefit from input from those that have already been in this territory for a while. My experience with partial mashes was that I had to get the OG up to about 1.060 and have about ½ lb of maltodextrin to get it where I liked it. Below that and without the malto, it was just thin etc. Also had to use Belgian Candy Syrup, buckwheat honey etc. to get it where I liked it and consequently, the ABV was usually around 6 or 7%.
My AG batches had no gravity contributions beyond the malt and I dont think anything was lacking. The last AG batch I messed up and with lower efficiency and not controlling boil off rate, I ended up with an OG of 1.049. With partial mash that would have meant thin, weak and gutless, but the AG with low OG seemed to have sufficient mouth feel, and I would not refer to it as thin weak and gutless. I now know my previous experience does not apply with AG.
Another factor is I can now control fermentation temps so I am in such new territory that I would like to get input from those that have already experimented some.
I have now made 3 AG gluten free batches and would benefit from input from those that have already been in this territory for a while. My experience with partial mashes was that I had to get the OG up to about 1.060 and have about ½ lb of maltodextrin to get it where I liked it. Below that and without the malto, it was just thin etc. Also had to use Belgian Candy Syrup, buckwheat honey etc. to get it where I liked it and consequently, the ABV was usually around 6 or 7%.
My AG batches had no gravity contributions beyond the malt and I dont think anything was lacking. The last AG batch I messed up and with lower efficiency and not controlling boil off rate, I ended up with an OG of 1.049. With partial mash that would have meant thin, weak and gutless, but the AG with low OG seemed to have sufficient mouth feel, and I would not refer to it as thin weak and gutless. I now know my previous experience does not apply with AG.
Another factor is I can now control fermentation temps so I am in such new territory that I would like to get input from those that have already experimented some.